Description
Creamy, cheesy, and packed with tender chicken, this Dump-and-Bake Chicken Alfredo Rice Casserole is the perfect easy weeknight dinner. Minimal prep, one pan, and major comfort-food vibes!
Ingredients
2 cups cooked rotisserie chicken, shredded
1 cup uncooked white rice (long-grain or jasmine)
3 cups chicken broth
1 cup Alfredo sauce (store-bought or homemade)
1 cup frozen peas and carrots (optional)
1 cup shredded mozzarella cheese
½ teaspoon garlic powder
½ teaspoon Italian seasoning
Salt and pepper, to taste
Fresh parsley, for garnish (optional)
4 slices cooked bacon, crumbled (optional, for topping)
Instructions
Preheat oven to 375°F (190°C).
In a large mixing bowl, combine shredded chicken, uncooked rice, chicken broth, Alfredo sauce, garlic powder, Italian seasoning, salt, and pepper.
Stir in frozen peas and carrots, if using.
Transfer mixture to a greased 9×13-inch baking dish.
Cover with aluminum foil and bake for 45 minutes.
Remove foil, sprinkle mozzarella cheese (and bacon, if using) over the top.
Bake uncovered for an additional 10-15 minutes, until cheese is melted and bubbly.
Garnish with fresh parsley and serve hot.
Notes
Check the rice for doneness before adding cheese. Bake longer if needed.
Swap mozzarella for cheddar or Monterey Jack for a different cheesy twist.
Add a pinch of red pepper flakes for a spicy kick.
This casserole freezes well for up to 2 months.
- Prep Time: 10 mins
- Cook Time: 55 mins
- Category: Dinner, Casserole
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 460 kcal
- Sugar: 2 g
- Sodium: 880 mg
- Fat: 19 g
- Saturated Fat: 8 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 90 mg